Slimming recipes for the month of May >
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Crisp & Crunchy Tuna Salad
1 envelope of unflavored gelatin
one 10 1/2 ounce can of condensed beef consommé or beef bouillon, undiluted
2 large nicely shaped green peppers
1/2 cup of coarsely chopped onion
one 7 ounce can of solid white tuna, packed in water, drained and flakes
3/4 cup of seeded coarsely chopped tomato
1 cup of finely shredded coarsely chopped iceberg lettuce
1/2 teaspoon of grated lemon juice
4 teaspoons of lemon juice
1/2 teaspoon of seasoned salt
freshly ground black pepper
4 crisp lettuce leaves
4 teaspoons of sour cream
4 lemon wedges |
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In a 2 quart saucepan sprinkle gelatin over consommé, let it stand for 5 minutes to soften. Cut the peppers in half crosswise to form shells, carefully remove core and seeds. bring consommé to boiling, add pepper shells, cut side up. Cover and boil 3 minutes, peppers will be bright green but still crisp.
Remove shells, turn upside down a moment to drain, then refrigerate.
Bring consommé back to boiling, add onion and boil for 30 seconds only. Pour into a bowl and set over ice and water to chill until thick but not set. Takes about 30 to 35 minutes.
Add tuna, tomato, iceberg lettuce, lemon rind, lemon juices, seasoned salt and a few twists of pepper from pepper mill to thickened consommé, toss lightly to mix well.
Fill ach pepper shell with mixture, piling high. Mixture will hold its shape if consommé is thickened enough. Chill.
To serve, place peppers on crisps lettuce leaves, garnish with 1 teaspoon of sour cream and lemon wedge each. Serve with crisp rye wafers. Makes 4 servings
Approximate calorie count: total calories 460; 115 calories for 1 serving
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